Description
This tangy and flavorful pumpkin pickle is a delightful condiment perfect for adding a burst of sweet and spicy notes to your meals. Made with fresh pumpkin, apples, and a blend of aromatic seeds and spices, it is preserved in cider vinegar and sugar, creating a perfect balance of flavors with a pleasing texture that retains a slight bite of squash. Ideal for enhancing sandwiches, curries, or cheese platters.
Ingredients
Scale
Main Ingredients
- 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces
- 1 large onion, chopped
- 2 eating apples, cored, peeled and chopped into 1cm pieces
- 2 tsp black mustard seeds
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 200g caster sugar
- 450ml cider vinegar
- 2 bay leaves
- 1½ tsp turmeric
- 2 tbsp plain flour
- thumb-sized piece of ginger, peeled and cut into thin slices
- 1 green or red chilli, finely chopped
- 2 tbsp sea salt (for salting pumpkin)
- 200ml water
Instructions
- Salting the Pumpkin: Place the peeled and chopped pumpkin pieces into a bowl and sprinkle with 2 tablespoons of sea salt. Toss thoroughly to coat evenly, cover the bowl, and leave it at room temperature for 24 hours. This process helps to draw out excess moisture and enhance the texture of the pumpkin for pickling.
- Preparing the Pickle Mixture: After 24 hours, drain and rinse the salted pumpkin pieces. Transfer them to a large pan and add the chopped onion, apple pieces, black mustard seeds, coriander seeds, nigella seeds, caster sugar, cider vinegar, and bay leaves. Pour 200ml of water over the ingredients. Place the pan on medium heat and bring the mixture to a simmer.
- Cooking the Pickle Base: Partially cover the pan with a lid, leaving a small gap to allow steam to escape. Increase the heat to medium-high and cook the mixture for 8 minutes, stirring occasionally to blend the flavors and soften the ingredients.
- Thickening the Pickle: Use a cup to scoop out some of the cooking liquid from the pan. In a small bowl, combine 50ml of this liquid with the turmeric and plain flour to create a smooth paste. Gradually add more of the liquid, whisking continuously to avoid lumps, until the mixture becomes runny. Pour this paste back into the pan along with the sliced ginger and chopped chilli. Simmer the mixture uncovered for an additional 5 minutes, stirring regularly until the sauce thickens and the pumpkin is softened yet still slightly firm to the bite.
- Jar Preparation and Storage: Ensure your jars are sterilised before use. While the pickle is still hot, carefully transfer it into the jars, pressing down on the chunks of pumpkin to remove any air pockets and ensure they are submerged in the liquid. Seal the jars with lids. Store the pickle in a cool, dark place where it can keep for up to one year. After opening, refrigerate and consume within one month. For best flavor, allow the pickle to mature for a month or more before eating, though it can be enjoyed immediately if desired.
Notes
- Sterilise jars thoroughly to prevent spoilage during storage.
- Allow the pumpkin to mature in the pickle for at least one month for optimal flavor development.
- Adjust chilli quantity to your preferred heat level.
- Use cider vinegar for a balanced acidic tang; malt vinegar may change the flavor profile.
- This pickle pairs wonderfully with curries, sandwiches, and cheese boards.
- Prep Time: 25 minutes plus 24 hours for salting
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: pumpkin pickle, squash pickle, homemade pickle, British condiment, spiced pickle, preserved pumpkin, apple pickle
